Contemporary, Distinctive New England Cuisine
Tuesday-Saturday 5:00-9:00 pm
‘Bee Happy Hour’, Tuesday-Friday, 5:00-7:00 pm
1/2 off ‘Well’ Cocktails, $5 wine and complimentary nosh
Daily ‘Early Bee’ Price Fixed, Tuesday-Saturday, 5:00-6:00 pm
Complimentary soup or salad and dessert with every entree
Friday & Saturday
Bee Happy Hour On Friday
The Chestnut Grille and Lounge
Join us for dinner, or relax with a cocktail in our lounge .Whether you’re coming in for a casual meal or a special celebration in one of our beautiful dining areas, the Chestnut Grille and Lounge is the perfect choice for any occasion. Our menu changes weekly; focusing on the most fresh, local and seasonal ingredients that the Connecticut River Valley has to offer.
Meet Executive Chef Justin Pillion
“Linnea’s Bee and Thistle Inn is one our favorite dining spots anywhere. The service is superb, and the young chef Pillion emphasizes freshness, local sources and simple elegance; just right for this special place.”-Jacques Pepin
Chef Pillion, has a simple philosophy: use the most fresh ingredients while taking minimalistic techniques to showcase their natural beauty and flavor. He has developed relationships with local farms and butchers and focuses on sustainable meats and produce. ”Farm to table, is literally farm to table…From the farmer to how it is transported, to what they used to grow it is very important to me”.
Chef Pillion and innkeeper Linnea Rufo share the same vision to create a world class experience for their guests. From the moment our guests are greeted at the door, to their handcrafted cocktail in the lounge, to their unhurried, artfully created dinner, there is nothing more important then the overall experience of our guests. There no better way to spend an evening.
Sample Dinner Menu
Soup of the Day, MP
Clam Chowder- New England Style, Cream, Potato, Bacon, Clam 10
Burrata, Fig, Prosciutto, Balsamic Vinegar, Pine Nuts, Micro Greens 13
Hen of the Woods Mushroom Flatbread, Butternut Squash, Arugula, Ricotta Salata, Sage Aioli 13
Roasted Beet Salad, Goat Cheese, Pistachio, Grapefruit Supremes, Honey-Rosemary Vinaigrette 11
Duck Confit Salad, D’Aujou Pear, Pecans, Blue Cheese, Pomegranate-Balsamic Vinaigrette 14
Autumn Panzanella, Mixed Greens, Radicchio, Butternut Squash, Chicken of the Woods Mushrooms, Soft Boiled Egg, Sage Vinaigrette 12
Upper Pond Farm Greens, Apple Cider Vinaigrette 8
Pecan Crusted Statler Chicken Breast, Cranbery Chutney, Maple Whipped Sweet Potato, Haricot Verts 30
Deconstructed Beef Wellington, Pan Seared Filet Mignon, Duck Pate, Puff Pastry and Mushroom Duxelle Napoleon, Burgundy Sauce 38
Bee Burger, Made wit Tenderloin, Topped with Sundried Tomato Confit, Caramelized Onion, Gruyere, Micro Greens, Sage Aioli, Farm Greens Salad with a Bacon-Sherry Vinaigrette 20
Pan Roasted Long Island Duck Breast, Grand Marnier Demi Glace, Yellow Squash, Dried Cherry Risotto 32
Pan Fried Atlantic Salmon, Julienned Carrots, Bell Pepper, Shitake Mushroom, Savoy Cabbage, Soba Noodles, Lemongrass Broth 28
Inn Made Ricotta Gnocchi, Upper Pond Farm Sungold Tomato, Brussel Sprouts, Applewood Bacon, Brown Butter Cream Sauce 23
Permittee Linnea Rufo
Chef Justin Pillion
Parties of 6 or More Guests, 20% Gratuity will be added
The Chestnut Grille is always serving breakfast, lunch, and dinner for parties of 20 or more, seven days a week. Enjoy a private dinner in this gracious home; voted one of the best restaurants in Old Lyme CT. Please contact us for more information.